By cooking.nytimes.com

Roasted Cauliflower Salad With Halloumi and Lemon

Ingredients

4 servings

1 headcauliflower

large, cut into 1 1/2-inch wedges

½ cupolive oil

1 teaspoonAleppo

or 1/2 teaspoon red-pepper flakes

1 ½ teaspoonsground coriander

¾ teaspoonground turmeric

kosher salt

black pepper

⅓ cupshallot

small, minced

¼ cupgolden raisins

1preserved lemon

large, seeded, halved, seeded, then very thinly sliced

1 tablespoonred wine vinegar

1 teaspoonhoney

1 x 8 ouncehalloumi

block

6 ouncesbaby arugula

1avocado

large ripe, halved, pitted and diced

1 cupfresh flat-leaf parsley

torn, leaves and tender sprigs

Instructions